Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

PuddingIngredients:

- 180g sugar free Sweetlife Chocolate Fudge Brownie bake mix
- 125g cream cheese
- 30g sour cream
- 3 eggs (50g each) separated
- 1 teaspoon vanilla extract
- 2 tablespoons almond meal

Method:

Preheat oven to 180ºC.
Chocolate Sauce
1. Spoon 2 tablespoons sugar free Sweetlife Chocolate Fudge Brownie bake mix into a small bowl. Stir in 2 tablespoons boiling water and 1/2 teaspoon vanilla extract. Set aside.

Chocolate Mixture

1- Beat cream cheese, sour cream, 1/2 teaspoon vanilla extract & egg yolks until pale.

2- Add almond meal and the remaining bake mix to egg yolk mixture. Combine on a low speed then beat on a high speed for 2 minutes.

3- In a separate bowl beat egg whites until soft peaks form. Add ¼ of the beaten egg whites into the chocolate mixture to loosen. Gently fold in the remaining egg white.

4- Divide the chocolate sauce into 6 ovenproof dishes (150 ml capacity). Top with chocolate mixture (3 rounded dessert spoons per dish). Slowly pour 1 tablespoon of boiling water over the back of a large metal spoon to cover each pudding. Place each dish on an oven tray.

5- Bake for 10 minutes at 180ºC, reduce temperature to 150ºC & bake for 15-20 minutes. Puddings should bounce back when pressed gently in the centre. Serve hot with berries.

Butter Cake

Butter Cake

Buter Cake Ingredients:

= Natural Alternative Butter Cake Mix.
= 2 eggs
= 60g polyunsaturated margarine
= 165ml water

For the frosting:

= 20ml milk
= 33g polyunsaturated margarine

Way to make it:

1- Preheat oven to 180C (160C fan forced).
2- Grease tin or spray with vegetable oil.
3- For best result, prepare mix using electric mixer.
4- Place 60g polyunsaturated margarine, eggs and water into small mixing bowl. Add cake mix.
5- Using an electrical mixer blend on a slow speed for 1 minute. Scrape down sides of bowl
6- Mix on medium speed for 3 minutes, don’t over beat.
7- Pour batter into cake tin and bake for approx. 30-35 minutes. (As all ovens are different, this may vary).
8- Cake is baked if it bounces back when gently pressed at the peak of the cake.
9- Remove from oven and leave cake to cool.

For the frosting:
1- Using an electrical mixer, beat 30g polyunsaturated margarine, 25mlmilk and icing mixture on slow speed until combined.
2- Allow cake to cool before frosting the top and sides.

Bolognese Lasagne

Bolognese Lasagne

LasagneIngredients:

- 60g butter
- ¼ cup plain flour
- 450ml milk
- 500g prepared bolognese sauce
- 9 Natural Alternative lasagna sheets
- 1/3 cup grated mozzarella cheese
- ¼ cup grated parmesan cheese

Method:

1. Preheat oven to 180C. Melt butter and flour in saucepan over medium heat.
2. Cook until mixture is just bubbling.
3. Remove from heat and add milk, stir until mixture is smooth.
4. Return to heat. Continue stirring and cook until mixture boils.
5. Add 1/5 bolognese sauce into base of baking dish. Top with three lasagne sheets. Spoon over half the remaining Bolognese sauce. Top with 1/3 of the white sauce. Spread evenly over bolognese.
6. Repeat these three layers again
7. Add a final lasagne sheet and spoon remaining white sauce over entire dish.
8. Add tasty cheese to top as desired.
9. Bake uncovered for 35 minutes and serve.

Makes 4 servings.

Smoothie

Banana, Honey and Blueberry Smoothie With Fibre

Ingredients:

- 1 banana (large)
- 60 g blueberries (half punnet approx)
- 1/2 tablespoon Healthy Life Honey
- 1 cup low-fat milk (try high calcium kind)
- 2 tsp Healthy Life Psyllium Husks

Method:

1. Add banana, blueberries and cup of milk to your mixer/blender.
Blend very well, the mixture will go a nice lavender colour.

2. Add the Psyllium Husks and honey. Blend again very well, ensuring the honey has fully dispersed through the mix.

Serve in a tall glass and drink immediately.

Banana & Cinnamon Pancakes

Banana & Cinnamon Pancakes

PancakesIngredients:

- 270ml water
- 2 eggs
- 375g Natural Alternative Pancake Mix
- 2 medium bananas mashed
- 1 tablespoon of cinnamon

Method:

1. Pour Natural Alternative Pancake Mix into bowl.
2. Add water and eggs and beat with whisk into smooth batter.
3. Stir through the mashed bananas & cinnamon.
3. Preheat frying pan and spray with vegetable oil.
4. Pour desired amount of batter into frying pan.
5. Cook over medium heat for 1-2 minutes or until golden brown.
6. Turn over and cook other side.

Serve with a drizzle of maple syrup & fresh blueberries or seasonal fruit.
Makes 10 large pancakes.

Pizza Supreme

Pizza Supreme

Ingredients:

1 tbsp white sugar
85 ml warm water
1 tbsp dry yeast
125 ml / ½ cup whole-wheat flour
125 ml / ½ cup all-purpose flour
2 tsp / 10 ml butter
2 tsp / 10 ml oil

Topping:

4 tbsp tomato paste
1 tomato, sliced
1 onion, sliced
60 gr mushrooms, sliced
60 gr salami, sliced
3 slices pineapple, chopped
12 black olives
6 anchovy fillets
225 gr mozzarella cheese, sliced

Way to make Pizza:

1. Dissolve sugar in water. Stir in yeast. Set aside in warm place until frothy.

2. Mix together flours. Cut in butter. Add yeast, liquid and oil. Mix until sides of bowl are clean.

3. Knead dough on lightly floured surface. Clean bowl. Lightly oil it and leave dough in it, covered, to rise until double in size.

4. Punch down dough. Knead until smooth. Pat dough into a 22 cm pizza pan. Brush with oil. Let stand for 15 minutes before baking.

5. To Prepare Topping : Spread pizza base with tomato paste. Arrange other topping ingredients over paste. Bake at 200ºC / 400ºF for ±30 minutes.